Nasturtium

2 oz Bianco Vermouth, Dolin
1 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Bonal Gentiane Quina
1 twst Lemon peel (as garnish)
Instructions
Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.
Like/dislike
Format
From other users
  • Would make again with dry vermouth or cocchi — ☆☆☆
  • I'm not fancy so I found this to be light and floral but with a slightly grounded undertone. The bonal twisted the ginger so that I didn't think of ginger outright. enjoyed quite a bit. would make again for myself and others. — ☆☆☆☆
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2 Comments

Zachary Pearson's picture

Curated this a bit - I had it

Submitted by on

Curated this a bit - I had it today at Clyde: Changed Dolin Dry to Dolin Blanc. Removed the optional Suze sub for Bonal - they're not substitutable. Updated creator information and year.

It's a nice drink - definitely on the sweeter side, but there's a clever vanilla accord that builds in the midpalate.

Thanks,

Zachary

Too sweet for my taste. Not

Submitted by on

Too sweet for my taste. Not sure Dolin Blanc is the best substitute here - the Bonal gets lost in sweet ginger flavors. I added some Dandelion & Burdock bitters in order to add a bit more depth and punch. I would try again with Dry Vermouth or perhaps combination wtih Cocchi.